Heavenly Chicken

Submitted by kimberlynewport

"I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand. From "Once-a-Month Cooking" by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist."

 

• Ready In: 1hr 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 1⁄2 cup scallion, sliced
• 4 tablespoons butter or 4 tablespoons margarine
• 4 tablespoons flour
• 2 cups skim milk
• 1 cup cracker crumb
• 1 cup parmesan cheese, grated
• 8 boneless chicken breast halves, skinned
• 2 (10 ounce) packages frozen chopped spinach, cooked according to package directions and well-drained
• 1 cup cooked cubed ham

directions

1. In a saucepan, sauté the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
2. Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
3. Arrange the breast halves in a greased 13 x 9-inch baking dish.
4. Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
5. Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.

Reviews

[lgunsolus]

This is an excellent way to prepare chicken breast if you want an incredibly moist and juicy meal. Even the kids loved it! I did change a few things to what I had on hand. I used one cup of whole milk and one 10 oz package of spinach but kept the butter the same. I found I had plenty of sauce for my taste this way. I also used dried onion instead of scallions because that is what I had. I also used sea salt and pepper on the chicken before coating in the crumbs. Instead of Parmesan I used a blend of four Italian cheeses including aged provolone, Romano, and assiago.

 

[dianegrapegrower]

Been making this for years; Like MommyKat, I also double the sauce. I omit the cracker crumbs entirely, and serve the chicken and sauce over noodles. I typically omit the ham as well, and it's still good. Diane

 

[cindyloo]

I served this dish over pasta. The chicken I breaded in Ritz cracker crumb, italian bread crumb, and parmesan cheese mix and it turned out great. I thought the sauce tasted bland. I couldn't believe this recipe didn't call for any spices or seasoning! I eneded up adding salt, pepper, oregano, and garlic. The chicken tasted good, still thought the sauce needed something more though.

 

[KtGin]

Excellent and very moist! I doubled the white sauce, as suggested, and served the chicken over brown rice. The only thing different I would do is to season the chicken before I place them in the cracker mix, because we like lots of seasoning/spice! Highly recommend and will make again! Even my picky middle son commented that he loved the chicken!